Garbanzo Bean and Sausage Stew Recipe -
Garbanzo Bean and Sausage Stew Recipe
  • READY IN ABOUT 12 hrs

Garbanzo Bean and Sausage Stew

Recipe by  

"Garbanzo beans in a tomato-based sauce with sweet Italian sausage and pasta. Hearty winter comfort food, it can be varied using other types of sausages. I came up with this one day when I was tired of the same old stuff, and I had picked up dried garbanzo beans at Cleveland's West Side Market."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 40 mins

    11 hrs 55 mins


  1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes.
  3. Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour.
  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.
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  • Cook's Notes
  • Using canned garbanzos is ok, but they break down easier and become mushy. Using dried beans and cooking them yourself gives you a heartier, chewier bean that holds up well under stewing.
  • Recipe may varied using chorizo, andouille, linguica or other ethnic sausages based on the user's tastes.

Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2010

I followed the recipe almost to the letter. My only changes were I chopped the onion, and I used canned diced tomatoes with chilies. I needed to add another can of chicken broth when adding the chickpeas. Very full flavored and balanced. Definately a Keeper!

Most Helpful Critical Review
Jun 28, 2010

The fiance loved how healthy of a dish this was, he said it made him feel good all over. I think it had way to many garbanzo beans.


14 Ratings

Apr 19, 2011

Great! I substituted quite a bit here... I used two hot sausage links for the meat, kale instead of the pasta (to cut back on the carbs) and extra garbanzo beans. Topped with a little sour cream. Yum! Would definitely make again!

Sep 20, 2011

Bf really liked this. I thought it was okay--it's very flavored by the sausage, so choose something you like! I'm thinking the difference in our opinions has more to do with bf liking the sausage I used more than I like it. I changed this a bit bc bc didn't want me to do the roux, so I didn't, and I wanted to put it in the crockpot. So, I put everything except the chickpeas and pasta in, let it cook for several hours, then added the chickpeas about 45 mins before, and the pasta about 10 mins before serving. Worked perfectly, although I accidently dumped in more pasta than it called for. Thanks for the recipe!

May 09, 2012

I absolutely LOVE this dish it has become a bi-weeekly meal for us. I did make a few changes though i don't add the bell pepper or the pasta, I use 2 cans of diced tomatoes w/garlic and herbs, and i use a 1lb dinner sausage-beef summer sausage and 1lb of italian sausage. I also cook my garbanzo beans in the crockpot overnight on high to get them as soft as possible. Also i never add any salt or ground black pepper because it's got enough spice with the crushed red and the chicken stock has plenty of salt. Hands down one of my favorite meals

Dec 14, 2010

I made it pretty spice, but we loved it. I made cornbread muffins to accompany the stew and it made a great dinner.

Mar 02, 2010

Very flavorful and easy to make

Oct 12, 2013

My family and I really liked this recipe. I used Polish Keilbasa and half the basil and omitted the red pepper. Very hearty and flavorful. I used the penne pasta that I had in the cupboard. I also did not simmer it for 3 hours-- I just threw it all together as directed and it turned out fine. Highly recommend!


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  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 11.2 g
  • 45%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 1442 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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